Twenty-Four Flavours: Salted Vegetables and Duck Soup


published by Math Paper Press


"Comfort food. Cholesterol food. Homecooked food. Heart attack food. Whatever one calls it, the dish SALTED VEGETABLES AND DUCK SOUP is no longer as commonly available as say Black Chicken Soup. Even the art of cooking a good bowl of the soup can no longer be taken for granted.

The dish is generally not considered a health tonic but one served in a family setting. The soup sits in the centre of the table, and portions of duck, salted vegetables, and soup are re-distributed into smaller bowls and given to each member of the family seated around the table.

The subconscious momentum of sharing a dish that has taken hours to cook, the precise manner of how much salted vegetables to use, in balance with the duck, and even the addition of ingredients such as wolfberry or ginseng slices that are only possible if one is already a seasoned hand at cooking the dish.

As I mentioned earlier, this dish is an art to be mastered. Similarly, the ability to write a story in fewer that 240 words is an art to be consistently practised, and with time, one might just get really good at it.

I hope you enjoy this issue as much as we enjoyed drinking copious
amounts of the soup."

~ Kenny Leck, Co-Founder and Publisher

Twenty-Four Flavours is an anthology of 24 local writers, each contributing a piece of flash fiction, no more than 240 words. Twenty-Four Flavours will run for 24 issues, each issue food-themed.

Twenty-Four Flavours : Salted Vegetables and Duck Soup

Adan Jimenez
Alex Mitchell
Brandon Chew
Carena Chor
Cyril Wong
Delle Chan
Desmond Kon
Dream Li
Felicia Low-Jimenez
Ian Chung
Inez Yuen
Jason Erik Lundberg
Jocelyn Lau
Jon Gresham
Kiu Qingyi
Letitia Tan
Lynn Dresel
Marian Goh
Nabilah Said
Ng Yi-Sheng
Teh Su Ching
Toh Hsien Min
Verena Tay

- unbound broadsheet
- product dimensions: 165 x 240 cm

Sign up for book recommendations !